Apulia

Oenography

Apulia

(Italy)

Apulia

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Apulia Numbers:

19,366

Km sq surface area

DOCG

DOC

IGT

Puglia has undergone the influence of both Greek and Roman culture. Once defined as the winery of Italy, due to the high production of cutting wines and municipalities, this region is striving to improve the quality of its wines, which in some cases achieve excellent results.
The production is among the highest in the country, with 5,920,000 hl of wine in 2009, which places it in third place in Italy, after Veneto and Emilia Romagna.
The most cultivated vines are mainly black grapes, which cover about 2/3 of the Apulian vineyard, in particular bitter negro, primitive (perhaps related to the Californian zindandel) and black malvasia in the provinces of Lecce and Taranto, while the sangiovese is widespread in Foggia.
Among those white, green and white of Alessano are the most important in the Itria valley, while the area of San Severo is the cradle of the white bombina.
The vines grown in the various Apulian areas are very numerous, distributed according to the characteristics of the land and the climate, with the best results in those hills, which are not very extensive in this region.
Also here there are some import vines, especially in the province of Bari, with vineyards cultivated with chardonnay, sauvignon, pinot bianco and pinot noir.
Rosé wines from Salento are very well known and appreciated, obtained mainly from bitter negro and black malvasia from Lecce and Brindisi, which give a delicate aroma. Equally famous is the Castel del Monte, especially the Rosso Riserva, obtained from a blend of local vines.
The white wine produced and known also outside the region is the Locorotondo, while among the dessert wines the Moscato di Trani, obtained from white muscat, expresses well the aromatic qualities of this vine.

Information about Apulia

Region	Apulia
Country	Italy
Morphology of the land	Plain: 53% Hill: 45% Mountain: 2%
Climate and soil	The climate is typically Mediterranean with good weather and stable for long periods. Winters are mild and barely rainy, although it is in this season that the rare rainfall is concentrated. Summers are hot, well ventilated and dry, but in some areas, as in the Tavoliere, they can be torrid, while in the higher ones they are cooler. The annual and daily thermal excursion increases by going from south to north and from the coast of the interior. Puglia is exposed to the action of hot winds, which condition temperature and humidity.
History	In ancient times some peoples who populated these lands were called Apuli, from which the Apulia area took its name. Subsequently they changed to Puglia. In Roman times the Augustan order gave the name to these lands with Apulia and Calabria, because at that time the Salento Peninsula was still called Calabria.
Typical products	In Puglia, the heel of Italy, in recent years, are produced several good wines with an excellent quality / price. The dominant grape varieties are: in the Salento the Negro Amaro which gives beautiful red and rosé wines, the Aleatico black vine which gives a natural sweet wine and the Primitivo (the same as the Zinfandel of California), which can give dark, dense wines. , alcoholic and very rich. From the DOC Castel del Monte area, the Il Falcone di Rivera reserve and the Salice Salntino DOC come from several good wines such as Negro Amaro and Malvasia Nera. Among the best producers we find Candido and Taurino that, with the advice of the pioneer Saverino Garofano, make remarkable Negro Amaro red wines. A very good Primitivo is produced by Felline.
Typical dishes	Agriculture is the most important sector for the Apulian economy, with great production of sugar beets and cereals, in particular wheat and oats, followed shortly by olive-cultivation, with over 2 million hl id oil . Puglia produces about half of the extra virgin olive oil of all over the peninsula, with the DOP Hills of Brindisi, Dauno, Terre di Bari, Terra d'Otranto and Terre Tarentine. The undisputed queens of the first courses are the very famous orecchiette, or copitelli as they are called in the Murge, small pieces of durum wheat pasta, as large as the imprint of the thumb of a hand, seasoned with turnip tops, garlic, oil and anchovies, with eventual addition, at the end, of hard grated ricotta, or with the rolls or with the sauce. Among the cheeses, the burrata di Andria, made with spun dough and stuffed with minced mozzarella and cream of milk, with a sweet-salty taste and fresh taste, is the Caciocavallo silano, a DOP product shared with other regions of the peninsula.
Red grape varieties	Aleatico, Bombino Nero, Malvasia Nera di Brindisi, Montepulciano, Negro Amaro, Nero d'Avola, Primitivo, Sangiovese, Susumaniello, Uva di Troia
White grape varieties	Bianco d'Alessano, Bombino Bianco/Trebbiano d'Abruzzo, Chardonnay, Impigno, Malvasia bianca, Moscato Bianco, Pampanuto, Pinot Bianco, Sauvignon, Trebbiano Toscano, Verdeca
DOCG	Castel del Monte Rosso Riserva , Castel del Monte Bombino Nero , Castel del Monte Nero di Troia Riserva , Primitivo di Manduria Dolce Naturale
DOC	Aleatico di Puglia , Alezio , Barletta , Brindisi , Cacc'e mmitte di Lucera , Castel del Monte , Colline Joniche Tarantine , Copertino , Galatina , Gioia del Colle , Gravina , Leverano , Lizzano , Locorotondo , Martina Franca , Matino , Moscato di Trani , Nardò , Negroamaro di Terra d'Oltranto , Orta Nova , Ostuni , Primitivo di Gioia del Colle , Primitivo di Manduria , Rosso Canosa , Rosso di Cerignola , Salice Salentino , San Severo , Squinzano , Tavoliere delle Puglie , Terra d'Oltranto
IGT	Daunia , Murgia , Puglia , Salento , Tarantino , Valle d’Itria